Quiche Lorraine Recipe

By Angela Casley
This quiche Lorraine is perfect any time of day. Photo / Babiche Martens

A fabulous (but not fussy) quiche you can have for breakfast, lunch or dinner.

A classic quiche Lorraine is such a simple, tasty go-to recipe. Here, it’s made without the bacon. It’s not only quick to make but very cost-effective.


Serves 6

150g plain flour

¼ tsp salt

100g cold butter, cubed

1 egg

1 Tbsp cold water

1 Tbsp butter

2 large onion, sliced

2 cloves garlic, crushed

2 Tbsp chopped thyme

3 eggs, whisked

½ cup cream

¼ cup chopped parsley

¼ tsp salt and pepper

1 cup tasty cheese

Extra thyme and parsley, to garnish
  1. Preheat the oven to 180C.
  2. First, make the pastry in a kitchen processor. Place the flour, salt and butter in the processor and blitz until it resembles fine breadcrumbs. Add the egg and water and blitz to form the dough. Tip on to a lightly floured bench.
  3. Roll the pastry to fit a 22cm x 22cm tin. Place the pastry in the tin, trimming the edges. Bake blind lined with baking paper and rice for 20 minutes. Remove and cool.
  4. Heat the butter in a large frying pan for the filling. Add the onions and garlic, cooking slowly for 10 minutes to soften the onions. Stir through the thyme.
  5. Sprinkle the cheese into the base of the pastry.
  6. Whisk the eggs with the cream, parsley, salt and pepper and pour over the cheese. Place the onions on top. Bake for 35 minutes or until just set.
  7. Cut into pieces and serve with a sprinkle of herbs.

More quiche recipes

If you love quice, try these delicious iterations.

Donna Hay’s pan kale and feta quiche. A genius fuss-free quiche that stars greens and cheese.

Chickpea and kale quiche. Change up the texture of the pastry in this quiche by using chickpeas.

Bacon and feta picnic quiche. This classic quiche recipe is packed full of bacon, feta and chives.

Onion and gruyere quiche. The subtle gruyere flavour marries with slow-cooked onions and fresh herbs.

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